Name: Vegan Chickpea & Basil Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: Cooking spray, for pan; 2 cups canned chickpeas, drained (reserve liquid); 2 1/2 tablespoons chia seeds; 6 tablespoons water; 1/2 cup rolled oats; 1 1/2 tablespoons tomato paste; 3 tablespoons chopped basil; 1 clove garlic, minced; 1/2 teaspoon fennel seeds; 1/4 teaspoon red pepper flakes; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

These vegan meatballs are a flavorful and wholesome plant-based alternative perfect for pasta nights or a hearty snack. Made from chickpeas, chia seeds, and aromatic herbs, they’re both nutritious and delicious. Baking them creates a crisp exterior while keeping the inside tender.

The image shows a white plate filled with a serving of spaghetti pasta mixed with a thick red tomato sauce. On top of the pasta, there are seven round meatballs, one of which is cut in half showing a textured brown interior. The spaghetti noodles are light yellow and are wrapped around the meatballs in a slightly tangled way. Fresh green basil leaves are scattered on top, adding a pop of color. A silver fork is placed on the right side of the plate, partly twisted with the spaghetti. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray, for pan
2 cups canned chickpeas
2 1/2 tablespoons chia seeds
6 tablespoons water
1/2 cup rolled oats
1 1/2 tablespoons tomato paste
3 tablespoons chopped basil
1 clove garlic, minced
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a medium baking sheet with aluminum foil and lightly grease it with cooking spray.
Step 2: Drain the chickpeas, reserving the liquid. Transfer the chickpeas to a food processor and pulse until they are broken down but not fully pureed.
Step 3: Make the chia egg by combining the chia seeds and water in a medium bowl. Stir well and let sit for 5 minutes until the mixture thickens.
Step 4: Add the chia egg, rolled oats, tomato paste, chopped basil, minced garlic, fennel seeds, and red pepper flakes to the food processor with the chickpeas. Blend until the mixture is well combined. If the mixture feels too dry, add the reserved chickpea liquid one tablespoon at a time until the consistency is just right. Season with kosher salt and freshly ground black pepper.
Step 5: Shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet. Bake for 10 minutes, then carefully flip each meatball and bake for an additional 8 to 10 minutes, until they are golden and crisp on the outside.
Step 6: Serve the vegan meatballs warm with your favorite pasta and sauce, or enjoy them as a flavorful appetizer.

Tips & Variations

For extra flavor, try adding finely chopped sun-dried tomatoes or nutritional yeast to the mixture.
If you prefer a gluten-free version, substitute gluten-free oats instead of regular rolled oats.
These meatballs freeze well; shape and freeze them on a tray before baking to store individually.

Storage

Store leftover vegan meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a microwave or oven until heated through. You can also freeze the cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white shallow bowl filled with three layers: first, thick red tomato sauce covers the bottom; second, light yellow pasta noodles are twisted and mixed throughout; third, round, brownish-red meatballs coated in sauce are placed on top, one of which is cut open showing a crumbly, textured inside with bits of herbs. Scattered green basil leaves add contrast. A silver fork holds a small bundle of noodles near the bottom right of the bowl. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flax seeds instead of chia seeds for the egg substitute?

Yes, flax seeds can be used as an egg substitute using the same ratio of 1 tablespoon flax seeds mixed with 3 tablespoons water. Let it gel before adding to the recipe.

How do I prevent the meatballs from falling apart?

Make sure the mixture holds together well before shaping. Adding the chia egg and oats helps bind the ingredients. If the mixture is too wet, add a little more oats. Blending until combined but not overly processed also helps maintain texture.